Mushroom Potato Masala Recipe

Have you ever craved a dish that wraps you in warmth and spice, filling your kitchen with the comforting aroma of cumin and garam masala? This delightful potato and mushroom stir-fry is not just a treat for your taste buds but a soul-soothing experience, perfect for those chill evenings when you need a cozy meal.

One of my favorite dishes is Mushroom Potato Masala, which I find offers a comforting blend of flavors and is easy to prepare. I adore how cumin seeds—along with the ginger-garlic paste used in this dish—bring warmth to the overall flavor profile.

And then there’s what I lovingly refer to as the masala component: the combination of turmeric powder, red chili powder, and garam masala that infuses not just the mushrooms but also the potatoes with rich, earthy flavors that are hard to resist. Topped with fresh coriander, this dish not only tastes wonderful; it also offers a hearty, nutrient-dense meal.

In other words, it’s good for you.

Mushroom Potato Masala Recipe Ingredients

• Vegetable oil: Provides a cooking medium, adds richness.
• Cumin seeds: Aid digestion, add earthy aroma.
• Onion: Rich in antioxidants, offers sweet, savory flavor.
• Ginger-garlic paste: Boosts immunity, adds heat and zest.
• Green chilies: Metabolism booster, adds fiery spice.
• Turmeric powder: Anti-inflammatory, imparts golden hue.
• Potatoes: High in carbohydrates, provide hearty texture.
• Mushrooms: Low-calorie, rich in B vitamins, earthy taste.
• Coriander leaves: High in vitamins, add fresh, citrus note.

Mushroom Potato Masala Recipe Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 green chilies, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 2 large potatoes, peeled and diced
• 200 grams mushrooms, cleaned and sliced
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped
• Optional: 1 tablespoon lemon juice

How to Make this Mushroom Potato Masala Recipe

1. In a large pan, medium heat, warm the vegetable oil. Add the cumin seeds and let them splutter.

2. Incorporate the diced onions and cook them until they reach a golden-brown hue.

3. Add the ginger-garlic paste and green chilies. Stir in for a minute so that the raw smell disappears.

4. Add the turmeric powder, red chili powder, ground coriander, and garam masala.
Mix well and cook for a minute to let the spices bloom.

5. Toss the diced potatoes into the pan. Stir them well to coat the potatoes with the spices.

6. Place a lid on the pan and allow the potatoes to cook, undisturbed, for about 5–7 minutes. Stir only as needed to keep the potatoes from sticking to the pan.

7. Place salt and the sliced mushrooms in the pan. Mix together.

8. Re-cover and simmer for an additional 8-10 minutes so the potatoes and mushrooms can tenderize. Give it a stir now and then.

9. When it is done cooking, taste and adjust the salt if needed. If you are using it, add the lemon juice and stir well.

10. Serve hot, garnished with fresh coriander leaves.

Mushroom Potato Masala Recipe Equipment Needed

1. Large pan
2. Spatula or spoon for stirring
3. Knife
4. Chopping board
5. Measuring spoons
6. Lid for the pan
7. Bowl or small plate to hold chopped ingredients
8. Optional: Citrus juicer (if using lemon juice)

FAQ

• Can I use a different type of oil?Certainly! You can replace vegetable oil with any neutral oil like canola or sunflower oil.
• Are there any substitutes for garam masala?If you lack garam masala, you can combine equal portions of cumin, coriander, and cinnamon to approximate its flavor.
• How can I make the dish less spicy?You can cut down on the heat by leaving out the green chilies or using a smaller amount of red chili powder.
• Can I make this recipe with sweet potatoes?Indeed, sweet potatoes can serve as a substitute, yielding a sweet counterpoint to the spices.
• How should I store leftovers?Store leftovers in an airtight container in the refrigerator for up to 3 days.
• What can I serve with Mushroom Potato Masala?This meal accompanies well with naan, chapati, or rice to make it a complete meal.

Mushroom Potato Masala Recipe Substitutions and Variations

2 tablespoons vegetable oil. Try substituting with olive oil or coconut oil for a different flavor.
1 teaspoon of cumin seeds: Substitute with 1 teaspoon of caraway seeds or 1 teaspoon of mustard seeds for a slightly different taste.
1 large onion, finely chopped: Substitute with 2-3 shallots or one large leek for a milder flavor.
Two tablespoons ginger-garlic paste: Substitute with one tablespoon fresh grated ginger and one tablespoon minced garlic.
200 grams of mushrooms, cleaned and sliced: Substitute with 200 grams of zucchini or eggplant for a different texture and taste.

Pro Tips

1. Pre-soak the Potatoes Before you start cooking, soak the diced potatoes in cold water for about 10 minutes. This removes excess starch, helping them cook evenly and preventing them from sticking together.

2. Toast the Spices For even more flavor, briefly toast the cumin seeds in a dry pan over medium heat before adding the oil. This enhances their aroma and flavor, giving the dish a deeper taste.

3. Uniform Slicing Ensure the potatoes and mushrooms are sliced uniformly. This helps in even cooking and ensures that all pieces are tender at the same time.

4. Control the Heat If you notice the spices are sticking to the pan or burning, add a small splash of water. This prevents the spices from burning and allows them to cook evenly, ensuring the flavors develop properly.

5. Enhance with Lemon Juice Adding the optional lemon juice at the end brightens the flavors and adds a fresh, tangy touch. It complements the spices and enhances the overall taste.